Patrode/Patrodo/Patra/Patrodu originally a vegetarian dish from India. It is also adapted in the

Himachal Pradesh Himachal Pradesh (; ; "Snow-laden Mountain Province") is a state in the northern part of India. Situated in the Western Himalayas, it is one of the thirteen mountain states and is characterized by an extreme landscape featuring several peak ...

region, UP & Bihar as "Rikvach" and some other names in other parts of India. It is known as ,"Patrodé" in 'Tulunadu' region, Patra in

Gujarat Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the nin ...

, Chembila Appam in

Kerala Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South C ...

, Patrodo in Maharashtra (especially in Malvan) & Goa, Patrode in Tulu Nadu & Patrodu in

. Patra in

Sanskrit Sanskrit (; attributively , ; nominalization, nominally , , ) is a classical language belonging to the Indo-Aryan languages, Indo-Aryan branch of the Indo-European languages. It arose in South Asia after its predecessor languages had Trans-cul ...

& its derivative languages means leaf & vade/vado means dumpling. It is also known a
Rikvach
in UP and Bihar and Saina in Fiji. It is made from colocasia leaves (''chevu'' in Tulu, taro, ''kesuve'' or ''arbi'') stuffed with gram or rice flour and flavourings such as spices,

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. ...

, and

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, an ...

(raw sugar). In July 2021, it has been identified as one of the ''traditional food recipes'' from the AYUSH system of medicine by the Union Ministry of AYUSH. according ministry of AYUSH, Iron-rich colocasia leaves help in improving the hemoglobin level. The leaves contain phenols, tannins, flavonoids, glycosides and sterols, which help in reducing chronic inflammation such as rheumatoid arthritis. The leaves have significant amounts of vitamin C and beta carotene. Care must be taken during preparation that the leaves are adequately cooked. ''

Colocasia esculenta Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Afri ...

'' is a member of the

Araceae The Araceae are a family of monocotyledonous flowering plants in which flowers are borne on a type of inflorescence called a spadix. The spadix is usually accompanied by, and sometimes partially enclosed in, a spathe (or leaf-like bract). ...

group of plants (including caladium, philodendron, anthurium, alocasia, peace lily, etc.), which are all known to contain irritating calcium oxalate crystals. Only through proper duration of steaming/cooking are they palatable. Mild side effects are described as feeling similar to “swallowing sand” or having “a mouthful of glass”, sensations which can be accompanied by nausea, side aches and potential kidney stone formation, in the worst-case scenarios. Many other plants with thick, glossy foliage contain these same oxalate crystals as a natural defense against animals, albeit in varying concentrations, such as Swiss chard, and there are no issues for the consumer. The vast majority of people do not suffer from any issues, as most chefs prepare the taro leaves correctly.

References

{{commonscat Maharashtrian cuisine Konkani cuisine Fijian cuisine Rice dishes Indian snack foods Deep fried foods Steamed foods

See also

References